Changes of roe fatty acids of Kutum Rutilus frisii kutum and golden mullet Liza aurata affected by salting

Subject Areas : New Technologies in Aquaculture Development

Received: 2020-01-14 Accepted : 2020-01-14 Published : 2009-08-23

Keywords: fatty acid, Salting, ROE, Keywords: Nutritional value,

Abstract :

Abstract[1] The fat of fish roe contains unsaturated fatty acids, like their fillet. The present study was conducted to determine the fatty acid profile of fresh and salted roe in Caspian Sea Kutum fish (Rutilus frisii kutum) and Golden mullet (Liza aurata). The fish roes were divided in two groups and the fatty acids of fresh roe were determined after oil extraction and methylation by Gas-chromatography. Then, other roes were salted by bringing in saltwater during 14 days and their fat and fatty acids profile was determined. The fat contents of fresh and salted roes were 5.80 and 2.83% in Kutum and 7.38 and 5.62% in Golden mullet, respectively. The results showed that unsaturated fatty acids of fresh Kutum and Mullet roes were 58.59 and 65.19%, respectively, and 45.72 and 56.61% in salted roes. The results indicated that salting is not only a proper way for conserving ,but also by decreasing the fat of the fish roe, it will have an effect on preserving fatty acids specially omega3 & omega6. *- Corresponding Author; E-mail: [e-mail]